Citric Acid Anhydrous
- INCI:
- Citric Acid
- Also known as:
- Citric acid · E330
Benchmark acidulant in the food and beverage industry, obtained by fermentation. It provides acidity and citrus notes, regulates pH, and acts as a metal sequestrant that supports color and flavor stability. Its versatility makes it a warehouse staple for multiple industries.
Functions
Typical applications
- Beverages and soft drinks
- Confectionery
- Preserves and sauces
- Cleaning products
Specialties
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See the whole Food line →Lactic Acid
Lactic Acid
Fermentation-derived acidulant with a mild, lactic acid profile, used to regulate pH and impart notes typical of fermented products. It contributes to preservation by lowering the pH of the medium in sauces, pickles, and processed meat products. It is used in accordance with the regulations applicable to each category.
Malic Acid
Malic Acid
Acidulant associated with the acid profile of apples, delivering a longer-lasting, rounder acidity than citric acid. It is used to intensify fruit flavors and in high-impact sour confectionery. It is often combined with other acidulants to modulate the product's sensory profile.
Sodium Bicarbonate
Sodium Bicarbonate
Versatile salt used in foods as a chemical leavening agent and acidity regulator. In combination with acidulants it releases gas that provides volume and a fluffy texture in baked goods. Its use extends to effervescent beverages, cleaning, and animal feed in accordance with applicable regulations.
Caustic Potash
Potassium Hydroxide
Highly soluble alkali used in the manufacture of liquid and potassium soaps, degreasers, and industrial cleaners. It produces soaps that are more soluble and faster to saponify than those made with caustic soda. Also used for pH adjustment in concentrated liquid formulas.